🔗 Share this article Festive Star Dish Simplified: An Slow-Cooked Turkey Legs Recipe with Creamy Potato & Cabbage In our culinary practice, regularly slow-cook chicken and rabbit legs, because every step is completed beforehand. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Pair it with buttery potato and greens, but basmati rice, boiled new potatoes or roast carrots would also go great. Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage This can easily be scaled up for extra guests – simply require a larger pan. Prep 20 min Cook 1 hr 30 min Serves 2 For the Braised Legs: Sunflower oil or another neutral oil Salt and black pepper 2 bone-in turkey legs or drumsticks 1 tbsp butter 5 garlic cloves, peeled and finely chopped 2 shallots, peeled and halved 5 slices streaky bacon, diced 8 sage leaves fresh is best 70ml white wine a dry variety 60-100ml chicken stock ½ tbsp dijon mustard 1 tbsp creme fraiche or sour cream For the Mashed Potatoes with Cabbage: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and minced ½ savoy cabbage, thinly sliced Salt and black pepper 100ml milk whole or semi-skimmed Directions Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and brown, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat. Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease. Chef's Note: At the same time, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer. Using a separate skillet, warm a portion of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for until softened, until soft. Adjust the seasoning, then remove from the heat. In the meantime, in a pan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving. When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.